Cream of Mushroom Chicken and Rice

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This recipe is one of my all-time go to for a simple and easy dinner. It is filling and delicious. 

Ingredients: 

1lb of chicken breast

1 cup of rice

1 handful of asparagus

1 can of cream of mushroom/chicken

Shredded Parmesan

Juice from half a lemon

Salt & Pepper for taste

Garlic powder

2 tablespoons of Olive Oil

 

Depending on if you have a rice cooker or if you just cook yours on the stove top you'll want to put one cup of rice with two cups of water to boil or in your rice cooker per the instructions.

Then season your chicken breast to your liking, I usually use a Tone's seasoning in combination with salt, pepper, and garlic powder. 

Once the chicken is seasoned. In a large skillet heat up the olive oil on medium heat, once oil is hot put in the chicken cook until both sides are golden brown.  

Transfer the chicken to a plate, then put the cream of chicken/mushroom into the skillet. I typically leave all of the seasoning and oil from the chicken so that it seasons the cream of chicken/mushroom if you are doing this as well, make sure to pick up the low sodium version of the cream of mushroom/chicken.  

Mix the cream into the drippings of the chicken and keep warm you can start on your asparagus with a little salt and pepper then before serving you’ll want to squeeze the lemon juice and sprinkle the parm. 

You can transfer the chicken back into the cream of chicken/mushroom or you can just pour the mixture on top of your chicken totally up to you.  

Plate, Serve + Enjoy!  

 

Tip: You can also use cauliflower rice to make this gluten free!  

 

 

Lemon & Garlic Butter Salmon with Garlic Mushroom Quinoa

Lemon + Garlic Butter Salmon with Garlic Mushroom Quinoa

Hello Loves!

I am so excited for this post, it is a really simple dinner recipe and it is the perfect meal for a stay-at-home Valentine's Dinner.

Before J we stayed home because crowds at restaurants suck, and after J we will definitely stay home because it is just easier.  I love cooking at home anyways, you don't have to worry about rushed, or bad service and you can stay in your PJ's if needed.  

We had enough left overs for me to freeze it for meal prep for two days.  I love when we have left overs because I am doing my best to not eat out as much as possible, especially since J is now eating what and when I am eating.  We all get to eat healthier now. 

The recipe for the Mushroom Quinoa was from Damn Delicious and you can find it here

NOTE: I did use Bella Mushrooms instead and less than what the recipe called for 1lb of mushrooms and I only used half.

Recipe

Lemon & Garlic Butter Salmon

Salmon
2lbs of Salmon
Juice from half of a Lemon [use the other half to top with slices]
salt & pepper to taste
dried parley
1/2 tablespoon of Garlic Powder

Lemon Butter
2 tablespoons of unsalted butter
1 teaspoon Terragon
2 Garlic Cloves Minced
2 pinches of sugar
1 -2 pinches of salt
1 teaspoon of lemon juice

Cook the Salmon in a non-stick pan [I put parchment paper on the top just for less of a clean up], at 350 degrees for 25-30 mins. 

When the Salmon has about 10 minutes left you'll want to get your butter sauce ready, melt your butter, then add in all the ingredients.  Stir them all together, taste before putting on top of your Salmon to make sure the salt/sugar ratio is to your liking.  Once you have made sure that is yummy, plate your dinner then top it all with the butter sauce.

And now you are ready to dig in. 

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Pork Chops and Mash Potatoes

For dinner last night, I made these glorious Pork Chops. They were delicious and cooked to perfection.  

I forgot once again to take something out for dinner and needed to come up with something quick, a couple of posts back you read that I was opting out of eating as much beef as possible.  I have been making Mediterranean Turkey Meatballs, Turkey Burgers, and Turkey Breakfast Bowls, so I decided it was time to add a little Pork into the mix.  Normally we don't do pork much either but we haven't had it in a while so I figured tonight was a good night to do so.

I picked up these gorgeous chops at our local Kroger, I was going to make some potatoes on the side with some canned green beans because well #momlife. 

Before I did any seasoning of these chops, I coated them with EVOO, so that when I did season them none of the herbs would burn in the pot.

I seasoned the Pork Chops with Himalayan Pink Salt, black pepper, thyme, Italian seasoning and Tone's Garlic and Herb seasoning as well.  The Garlic in the Tone's does burn as any garlic would if you don't have enough EVOO, so I added some extra into the pot and let it heat up before placing my meat into it. 

Like the steaks I made last week you can totally put them in the refrigerator or you can cook them right away just depending on how much time you have on your hands.  I didn't have much time because I have been trying to get organized with this blogging of mine.  

Into the pot they went for about 8-10 minutes on each side [depends on the thickness of the cut] then another 15 in the oven at 425 degrees, my issue is undercooking chicken and pork so I always cut them to make sure they are cooked before serving.  I do have a meat thermometer, however, I don't have batteries for it yet.

I personally think they turned out well seasoned and cooked perfectly, but I can be biased because after all, I did cook them.  

I have been debating on removing the food posts on my blog but I do love cooking now and I guess it is a big part of my life since I try as much as possible to cook for my family. Next thing I need to learn according to E is cooking Caribbean Style food, but it is definitely time 🤣. 

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